Spiced Shawarma Chicken Wraps or Skewers
A little while before Christmas, my blog friend Faith from An Edible Mosaic asked me, if I wanted to participate in her virtual party for her first cook book. I was very excited at that time, because I know Faith and her blog for a long time and I knew that the book was going to be a success. Back then, I was given a recipe, but due to a very heavy working schedule, I didn’t have the time to prepare it myself. So, I just went ahead and presented Faith’s version and photos.
I’ve been blogging since 2008 and all this time I have met hundreds of food bloggers around the world and this has been a blessing for me. I have learnt so many things about different kitchens of the world and shared a common passion, food.
As soon as Faith’s book was released in Amazon, I placed the order and I received it just a breath away from Christmas. The perfect gift, don’t you think?
I went through each and every recipe of the book and I was amazed by the effort and hard work Faith has put in it. It is full of beautiful pictures and recipes from Middle Eastern cuisine that Faith ‘inherited’ from her mother-in-law, who is Syrian. Going through this book, made me realize how many things in common Greek kitchen shares with the other people in Mediterranean Sea.
So, now and since I had a personal opinion regarding the book, I asked Faith if I could cook a recipe from the book and present it in here. She immediately responded to me with several delicious options from her book and I chose this chicken.
The funny thing is that Faith, because she doesn’t have a vertical rotisserie has invented a way to prepare this dish as close as possible to the original one. I, on the other hand, do have one and so for me was a piece of cake to make it.
I cannot begin to tell you how soft, moist and full of Middle Eastern aromas these skewers were. I accompanied them with the garlicky mayo and French fries and all three of us enjoyed every single bite.
It was a delicious recipe just like all the recipes included in this book. I highly recommend it and it is a good chance for all of us as a food community to support young, talented people in their first steps. I know there are many famous, trustworthy and capable chefs and personas who publish, write, present on TV, but I think that we should also give the chance to new, young people make their dreams a reality, especially if they are as worthy as Faith. At this point I would like to add that all this is coming from me. I was not paid or influenced by anybody in writing this and I bought the book with my own money.
But I think I’ve said enough and I will proceed with the recipe. I know that most of you do not own a vertical rotisserie, so I am giving you the recipe as Faith has written it in her book and with the blue I am adding my instructions with the vertical rotisserie for those of you who happen to have one.
Spiced Shawarma Chicken Wraps or Skewers
Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
Serves 8
1 batch Shawarma Spice Mix
½ cup (125 ml) plain yogurt
1½ tablespoons fresh lemon juice
3 large cloves garlic, crushed
1½ teaspoons salt
2 lb/1 kg boneless, skinless chicken breast
2 tablespoons olive oil, plus more for sautéing
16 flatbreads
Garlic Mayonnaise
Shawarma Spice Mix
2 teaspoons ground cumin
2 teaspoons ground coriander
¾ teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground fenugreek
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground sweet paprika
¼ teaspoon ground turmeric
¹/ 8 teaspoon ground red pepper (cayenne) (optional)
Instructions
Prepare the Shawarma Spice Mix.
Cut the chicken in squared pieces about 5cmX5cm/2in.X2in.
Combine the spice mix with the yogurt, lemon juice, garlic, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate 2 to 24 hours.
Take the chicken out of the fridge, discard any excess marinade and stick them to the skewers.
Put the skewers to your rotisserie and bake according to your manufacturer’s instructions. Mine made them to perfection in 30 minutes.
Preheat oven to 350°F and spread 1 tablespoon of oil on the inside of a large baking dish.
Scrape off any excess marinade from the chicken with your hands. Starting in the center of the oiled dish, arrange the chicken so that it overlaps, and drizzle the remaining 1 tablespoon of oil on top. Bake (uncovered) 1 hour, or until the chicken is fully cooked; cool. (It’s done when you cut into the center and there is no pink.)
Remove the chicken from the pan and transfer it to a large cutting board; slice it very thinly across the grain, then transfer it back into the pan it was cooked in to soak up the juices (the chicken can be refrigerated this way for up to 3 days before continuing with the rest of the recipe, or you can continue after 10 minutes).
Coat the bottom of a large skillet over medium-high heat with oil. Once hot, add the sliced chicken and sauté until crispy and golden brown (you may need to sauté the chicken in two or three batches so the pan isn’t overcrowded).
10. Spread some Garlic Mayonnaise in the center of each piece of bread; add some chicken and pickles (and any other vegetables you like) and roll it up.
Toast the sandwiches on a dry griddle or a flat sandwich press so that the bread gets golden brown and slightly crispy.
Serve as is, or cut into small rounds; serve with additional Garlic Mayonnaise for dipping.
I accompanied them with the garlic mayo and French fries.
Garlic Mayonnaise
2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
2 large egg whites or 1 large egg
1 cup (250 ml) oil
1 tablespoon lemon juice
1 tablespoon cold water
Instructions
Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.
Whisk together the garlic paste and egg until well blended.
Add the oil, drop-by-drop, while whisking (after you’ve added 1 tablespoon of oil drop-by-drop, you can add the oil a little faster). Make sure the oil you add is fully incorporated before adding any more.
Once you’ve added ½ cup (125 ml) oil, alternate between gradually adding the oil and lemon juice and continue mixing until fully incorporated.
Add the cold water and mix until smooth and creamy.
- 1 batch Shawarma Spice Mix
- ½ cup (125 ml) plain yogurt
- 1½ tablespoons fresh lemon juice
- 3 large cloves garlic, crushed
- 1½ teaspoons salt
- 2 lb/1 kg boneless, skinless chicken breast
- 2 tablespoons olive oil, plus more for sautéing
- 16 flatbreads Garlic Mayonnaise
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ¾ teaspoon ground black pepper
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground fenugreek
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground sweet paprika
- ¼ teaspoon ground turmeric
- ¹/ 8 teaspoon ground red pepper (cayenne) (optional)
- 2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
- 2 large egg whites or 1 large egg
- 1 cup (250 ml) oil
- 1 tablespoon lemon juice
- 1 tablespoon cold water
- Prepare the Shawarma Spice Mix.
- Cut the chicken in squared pieces about 5cmX5cm/2in.X2in.
- Combine the spice mix with the yogurt, lemon juice, garlic, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate 2 to 24 hours.
- Take the chicken out of the fridge, discard any excess marinade and stick them to the skewers.
- Put the skewers to your rotisserie and bake according to your manufacturer’s instructions. Mine made them to perfection in 30 minutes.
- Preheat oven to 350°F and spread 1 tablespoon of oil on the inside of a large baking dish.
- Scrape off any excess marinade from the chicken with your hands. Starting in the center of the oiled dish, arrange the chicken so that it overlaps, and drizzle the remaining 1 tablespoon of oil on top. Bake (uncovered) 1 hour, or until the chicken is fully cooked; cool. (It’s done when you cut into the center and there is no pink.)
- Remove the chicken from the pan and transfer it to a large cutting board; slice it very thinly across the grain, then transfer it back into the pan it was cooked in to soak up the juices (the chicken can be refrigerated this way for up to 3 days before continuing with the rest of the recipe, or you can continue after 10 minutes).
- Coat the bottom of a large skillet over medium-high heat with oil. Once hot, add the sliced chicken and sauté until crispy and golden brown (you may need to sauté the chicken in two or three batches so the pan isn’t overcrowded).
- Spread some Garlic Mayonnaise in the center of each piece of bread; add some chicken and pickles (and any other vegetables you like) and roll it up.
- Toast the sandwiches on a dry griddle or a flat sandwich press so that the bread gets golden brown and slightly crispy.
- Serve as is, or cut into small rounds; serve with additional Garlic Mayonnaise for dipping.
- I accompanied them with the garlic mayo and French fries.
- Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.
- Whisk together the garlic paste and egg until well blended.
- Add the oil, drop-by-drop, while whisking (after you’ve added 1 tablespoon of oil drop-by-drop, you can add the oil a little faster). Make sure the oil you add is fully incorporated before adding any more.
- Once you’ve added ½ cup (125 ml) oil, alternate between gradually adding the oil and lemon juice and continue mixing until fully incorporated.
- Add the cold water and mix until smooth and creamy.
- 1 μερίδα Shawarma μίγμα καρυκευμάτων
- ½ φλ. (125 ml) γιαούρτι
- 1½ κ.σ. φρέσκο χυμό λεμονιού
- 3 μεγάλες σκελίδες σκόρδο, λιωμένες
- 1½ κ.γ. αλάτι
- 1 κιλό στήθος κοτόπουλου χωρίς κόκκαλα και δέρμα
- 2 κ.σ. ελαιόλαδο, συν και άλλο για το σωτάρισμα
- 16 πίτες
- 2 κ.γ. κύμινο
- 2 κ.γ. κόλιανδρο ξηρό, αλεσμένος
- ¾ κ.γ. μαύρο πιπέρι
- ½ κ.γ. ξερό τζίντζερ
- ½ κ.γ. τριμμένο μπαχάρι
- ¼ κ.γ. Τριγωνέλλα (fenugreek)
- ¼ κ.γ. τριμμένο κάρδαμο
- ¼ κ.γ. τριμμένο γαρύφαλλο
- ¼ κ.γ. πάπρικα γλυκιά
- ¼ κ.γ. τούρμερικ
- 1/ 8 κ.γ. κόκκινο πιπέρι (cayenne) (προαιρετικά)
- 2 σκελίδες σκόρδο, λιωμένες σε ένα γουδί με ½ κ.γ. αλάτι
- 2 μεγάλα ασπράδια αυγών ή 1 μεγάλο αυγό
- λάδι 1 φλ. (250 ml)
- 1 κ.σ. χυμό λεμονιού
- 1 κ.σ. κρύο νερό
- Προετοιμάστε το μίγμα μπαχαρικών Shawarma.
- Κόβετε το κοτόπουλο σε κομμάτια τετράγωνα 5cmX5cm.
- Αναμείξτε το καρύκευμα με το γιαούρτι, το χυμό λεμονιού, το σκόρδο, και το αλάτι σε ένα μεγάλο μπολ.
- Προσθέστε το κοτόπουλο και αναμείξτε καλά.
- Καλύψτε με μεμβράνη και ψύξτε 2 έως 24 ώρες.
- Βγάλτε το κοτόπουλο από το ψυγείο, αφαιρέστε την πλεονάζουσα μαρινάδα και καρφώστε στις μεταλλικές σούβλες.
- Βάλτε τα στην ψησταριά και ψήστε σύμφωνα με τις οδηγίες του κατασκευαστή σας. Στη δική μου έγιναν σε 30 λεπτά.
- Προθερμάνετε το φούρνο στους 175 ° C και ρίξτε 1 κουταλιά της σούπας λάδι στο εσωτερικό ενός μεγάλου ταψίου.
- Αφαιρέστε την πλεονάζουσα μαρινάδα από το κοτόπουλο με τα χέρια σας.
- Τακτοποιήστε το κοτόπουλο, σε μία στρώση και περιχύστε με 1 κουταλιά της σούπας λάδι.
- Ψήστε (χωρίς σκέπαστρο) 1 ώρα, ή μέχρι το κοτόπουλο να είναι μαγειρεμένο πλήρως.
- Αφαιρέστε το κοτόπουλο από το ταψί και κόψτε το σε μικρά κομμάτια.
- Στη συνέχεια, το μεταφέρετε πίσω στο ταψί που ψήθηκε για να απορροφήσει τους χυμούς.
- Πάρτε ένα μεγάλο τηγάνι και καλύψτε με λάδι και βάλτε το σε μέτρια-υψηλή φωτιά. Μόλις είναι ζεστό, προσθέστε το κοτόπουλο κομμένο σε φέτες και σοτάρετέ το μέχρι να γίνει τραγανό και να ροδίσει (ίσως χρειαστεί να σοτάρετε το κοτόπουλο σε δύο ή τρεις παρτίδες έτσι ώστε το τηγάνι να μην είναι υπερπλήρες).
- Πάρτε τις πίτες και αλείψτε τις με τη σκόρδο- μαγιονέζα
- Προσθέστε μερικά κομμάτια από το κοτόπουλο οποιαδήποτε λαχανικά σας αρέσουν.
- Τυλίξτε το σαν σουβλάκι ή βάλτε και άλλη μια πίτα από πάνω και ψήστε τις μέχρι να ροδίσουν.
- Συνοδέψτε τα με τη σκορδο-μαγιονέζα και πατάτες τηγανιτές.
- Λιώστε το σκόρδο και το αλάτι στο γουδί μέχρι να σχηματιστεί μια πάστα.
- Χτυπήστε ελαφρά μαζί με το σκόρδο το αυγό μέχρι να ενωθούν πλήρως.
- Αρχίστε να ρίχνετε το λάδι, σταγόνα σταγόνα στην αρχή πιο πολύ στη συνέχεια μέχρι και αυτό να ενσωματωθεί πλήρως με τα υπόλοιπα υλικά.
- Μόλις έχετε προσθέσει το ½ φλ. Λάδι, αρχίστε να το εναλλάσετε με το χυμό λεμονιού και συνεχίστε την ανάμειξη μέχρι να ενσωματωθούν πλήρως.
- Προσθέστε το κρύο νερό και ανακατέψτε μέχρι να γίνει το μίγμα κρεμώδες.
Pumpkin Gnocchi
LOVE chicken shawarma!! We are enjoying it so much during out travels
I got to make this. Once a week we eat Greek, we love Greek food. The spices required for the shawarma are in my pantry and cannot wait to surprise my family by making this.
It looks so goooood!
I love Middle Eastern flavors, the chicken skewers look great!
Ah, so this is the lovely kebab! It reminds me of a food tasting session when the Neelys came to Singapore; they did a chicken kebab dish as well.
you have a vertical rotisserie?!?! that’s awesome, katerina–i’m jealous. this is one of my favorite ways to eat chicken. that spice mix looks incredible!
Oohhhh that’s a delicious looking Shawarma!! I’d love to put in wraps! I’ve seen Faith’s books everywhere and it’s a great way for me to start making some Mediterranean food as I’m not very familiar with the cuisine.
What finger-lickin good Shawarma! I LOVE Faith’s book!
My mouth is truly watering looking at those chicken skewers. I can almost smell the lovely spicy aroma. I’m off to take a look at her book on Amazon. I need to kick things up a notch and try something new.
Such a tasty looking dish…I have never had Shawarma…guess I’ll have to change that! Nice post!
This looks like a meal I want to eat!!!
Hi Katerina, oh I love that book too. It is a true edible mosaic: so much flavor in each recipe! I have cooked a few recipes from the book, but not this one, not yet.
the shawarma looks really great… nice and juicy
Looks perfect and yum ..drooling here
Faith’s cookbook is so wonderful isn’t it!? You chose such a great recipe to start cooking from it!
Perfectly done spiced chicken! WOW, am drooling here
Wow dear, that’s simply fantastic. Looks wonderful & irresistible, I’m coming over to your house
Absolutely yum!!!! I love the sounds of that spice mix. And, this sounds like a great cookbook.
I love Schwarma and, of course, Faith’s version looks really delicious!
mmmmmmmmmmmmmm φαίνονται τόσο ζουμερά που θέλω να ορμήξω στην οθόνη!!
Ερώτηση: το virtual party τι είναι καλέ?? κάτι από το μακρινό μέλλον μου κάνει..!
φιλάκια πολλά και ξελιγωμένα!!
Simply awesome and love the spices you’d used !
Wow Katerina, your chicken looks awesome, love the flavors and they sure look so tender, perfect paired with the garlic sauce…yum!
Have a great week my dear
I gave myself this book as a Christmas present this year! Love it. You’ve certainly sold me on this recipe. Yours looks mouthwatering delicious!
that looks so super delicious, i wish i was having this for supper tonight!
Avec tous ces parfums et toutes ces saveurs, c’est un plat qu’on ne peut qu’aimer.
J’en mangerai avec un infini plaisir.
A bientôt
Your shawarma looks so good, especially with the fries!
I love chicken shawarma! Thank you for sharing that spice mix recipe too.
I love chicken shawarma! Your version looks incredible, definitely something I would love to make.
Katerina, your shawarma looks fabulous. So juicy and spicy! I hardly know ME cuisine, so thank you so much for the book recommendation and review. Your shawarma itself is already an excellent review
I never make anything on skewers and it’s such a fun meal. Delicious flavors.
I’m a huge fan of sweet Faith and her cookbook, too! These skewers look amazing…I must make these for dinner soon
The shawarma spice mix sounds wonderful, Katerina. Good job with Faith’s recipe! Her book is wonderful!
Υπεροχα φαινονται Κατερινα μου!
Αυτο το μιγμα μπαχαρικων θελω να το δοκιμασω!
These chicken skewers look amazing! And I love that garlic mayonnaise.
When I was growing up we used yogurt quite often for a chicken marinade. And now, I love the tanginess it imparts, as well as how it helps the chicken stay tender.
Hi Katerina, the chicken looks absolutely mouth watering! I’ve never attempted making it before but I will definitely do so, as soon as BBQ season starts..I believe it would be even more amazing on charcoal..Thanks to both you and Faith for sharing, good luck with her book! XOXO
Καταπληκτικό Κατερίνα μου.Δείχνει πολύ λαχταριστό, θα το δοκιμάσω!
Φιλιά πολλά!
Καλοτάξιδο το βιβλίο της! Πολύ νόστιμο δείχνει!
Love faith’s book, I had a early sneak peek for reviewing. I am jealous of you vertical rotisserie, it looks juicy and wonderful.
What a refreshing change from all the Valentine’s Day recipes I have been reading. This looks incredibly tasty.
Katerina this looks amazing! I absolutely adore Shwarma!! So very jealous of your vertical rotisserie!! ♥
I just printed out the recipe and will be visiting Faith’s blog. Have a wonderful week my friend!
Το blog της Faith είναι εξαιρετικό με πολύ ωραίες φωτογραφίες! Φαντάζομαι πως και το βιβλίο της θα είναι πολύ προσεγμένο!
Η συνταγή που μας παρουσιάζεις μου αρέσει πολύ! Το κοτόπουλο πρέπει να είναι απλά υπέροχο με όλα αυτά τα καλούδια!
Φιλιά πολλά και καλή εβδομάδα Κατερίνα!
Katerina, I can’t thank you enough for being such a wonderful friend. Your post is really lovely, and all the time and effort that went into it really shows. For that I am grateful, and humbled more than words can say. I am absolutely thrilled that you enjoyed the shawarma!! xo
Αυτές τις μέρες είμαστε σε μια δίαιτα και όλα αυτά που ανεβαίνουν είναι αντίθετα στη δίαιτα όπως τα καυτερά πχ τα δικά σου.
Σύντομα όμως θα τελειώσει και θα δοκιμάσω.
Καλή εβδομάδα.
Hi,
We’ve recently launched the website RecipesUS.com. It’s a search engine that aims to gather all the best recipes from US websites and blogs in one place. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: http://recipesus.com or send us an email on info@recipesus.com. We look forward to hearing from you!
Kind regards,
Senka
Your chicken really looks tasty. Yes, I agree that it’s wonderful to see bloggers get cookbook deals and be so successful!
Gracias por unirte a Cocineros del Mundo en Google+
Enhorabuena por tu Blog y tu receta, bienvenida.
Un Saludo
La Tauleta
That looks mouthwatering my friend, I wish I could taste it
Cheers
CCU